This recipe for no-yeast English muffins comes together in one bowl, in less than 15 minutes. They are soft, dense and chewy rounds, and can be topped with anything your heart desires!
Making No-Yeast English Muffins
If you are ever put off by high-maintenance bread recipes that require incessant folding and hours of resting, this recipe is for you. These no-yeast English muffins are ridiculously easy to make. They require one bowl, one pan, and minimal ingredients that are probably already in your pantry!
Origins of English Muffin Recipe (Diphaphata)
This no-yeast English muffin recipe was inspired by a flatbread from Botswana called diphaphata, pronounced dee-pa-pat-ta. Try saying that ten times really fast.
I had no idea how many types of flatbreads there were in the world. Every country seems to have its own variation. They all contain the same base ingredients- flour, water and salt. Yet, each flatbread manages to come out rather unique.
Diphaphata were said to originate from Xaxaba, which is an island in Botswana that has now been overridden with safari tours. With its clear resemblance to the English muffin, the recipe would have been brought to Botswana during British rule.
Learn more about Botswanan food here
How to make English Muffins with No Yeast
As mentioned above, these no-yeast English muffins are so simple to make and come together in no time at all.
Start by whisking together flour, baking powder, salt and sugar in a large bowl. Slowly add in milk to flour mixture and stir to combine. Knead for 3 minutes until a soft, smooth dough has formed. Cover dough and allow to rest for 15 minutes.
Dust bench with flour and roll out dough to half a centimetre thick. Use a round cookie cutter or bowl with sharp edges to cut rounds, around 8cm in diameter.
Heat a flat pan over high heat. Add one tablespoon of butter or oil. Once melted, reduce heat to medium. Place as many dough rounds as you can fit on the pan and cook for 2 minutes on each side or until they go slightly brown and puffy.
Remove English Muffins from heat and leave to sit for a few minutes before slicing in half and serving with your favourite toppings!
Ingredient notes for No-yeast English Muffins
- Milk- I used regular whole milk for these English muffins, however, you can also use non-dairy milk or water.
- Butter– Cooking these English muffins in butter does make them extra crisp and delicious, however, you can replace butter with oil to make vegan.
- Sugar– If you are planning to serve these as a savory snack, omit the sugar.
Serving suggestions for English Muffins without Yeast
In Botswana, these no-yeast English muffins are eaten as a snack, as a side dish to a main or as a meal in itself. They can be served with sweet or savoury toppings. I’d recommend spreading them with cream cheese and raspberry jam and serving with a cup of tea!
No-yeast English Muffins
This English Muffin recipe requires no yeast, one bowl and only 15 minutes to make!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp white sugar
- 1/2 cup milk, dairy or non-dairy
- 1 tbsp butter or oil
Instructions
- In a large bowl, whisk together flour, baking powder, salt and sugar. Slowly add in milk to flour mixture and stir to combine. Knead for 3 minutes until a soft, smooth dough has formed.
- Cover dough and allow to rest for 15 minutes.
- Dust bench with flour and roll out dough to half a centimetre thick. Use a round cookie cutter or bowl with sharp edges to cut rounds, around 8cm in diameter.
- Heat a flat pan over high heat. Add one tablespoon of butter or oil. Once melted, reduce heat to medium. Place as many dough rounds as you can fit on the pan and cook for 2 minutes on each side or until they go slightly brown and puffy.
- Remove English Muffins from heat and leave to sit for a few minutes before slicing in half and serving with your favourite toppings!
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